Spaghetti With Snap Peas And Prosciutto Recipes

SPAGHETTI WITH SNAP PEAS AND PROSCIUTTO RECIPE - (4.4/5)

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest. Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino.

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
• Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
• Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

PEAS AND PROSCIUTTO

Steps:

• Heat the oil in a heavy large skillet over medium-low heat.
• Add the shallots, garlic, salt and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes.
• Stir in the prosciutto and cook for 1 to 2 minutes.
• Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

PARMESAN SNAP PEA PASTA

Steps:

• In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

PROSCIUTTO PASTA TOSS

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

FRESH PASTA WITH PROSCIUTTO AND PEAS

Steps:

• Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
• Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
• Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
• Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

PROSCIUTTO, SNAP PEA & MUSHROOM PASTA

Steps:

• In a large pot, boil spaghetti for 8-10 minutes or until al dente. If cooking fresh spaghetti, boil for less time (approximately 6-8 minutes).
• To quickly steam snap peas, place peas (in their pods) in a metal colander. place colander over pot while spaghetti is cooking until peas are tender-crisp.
• In a medium skillet over medium heat, add olive oil. Cook garlic and onions until tender but not browned. Stir in prosciutto and cook until warmed through and slightly browned around the edges. Stir in mushrooms and cook until tender. Remove from heat.
• Drain spaghetti and return to pot. Add snap peas, mushroom mixture and season with black pepper. Gently toss to combine all ingredients.
• Serve and top each portion with Parmesan cheese.
• Enjoy!

PASTA WITH PROSCIUTTO AND PEAS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
• Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
• Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

SUGAR SNAP PEAS AND PROSCIUTTO

Steps:

• Bring water to boil for peas. Trim stem ends of peas (the strings will come off with them).
• Remove fat, and slice prosciutto into very thin strips.
• Cook peas in boiling water for 1 to 1 1/2 minutes, depending on their size. Drain, and set aside.
• Meanwhile, saute prosciutto in oil in nonstick pan, stirring to keep pieces separated. Cook about 1 minute, just until prosciutto begins to take on color.
• Stir peas into prosciutto, and season with pepper.